1. Clean the anchovy fillets by removing all bones, the spine and the head

2. Peel the potatoes and slice them thinly (about 5 mm) then slice the aubergine thinly and sprinkle with oil (both the potatoes and aubergine)

3. Fry the potato and aubergine slices (just for a few mins)

4. Place half the chopped onion in a low wide pan followed by a layer of anchovy fillets (seasoned with salt and pepper) and then a layer of potato and aubergine slices repeat this process once again then pour on the white wine

5. Finally leave it to cook over a medium to low heat for approx 10 - 15 mins

6. Garnish with the chopped fresh parsley

 

Tips:

• If you want to add a bit of extra flavour to this dish, sprinkle some spicey paprika on top before putting it in the oven
• A layer of very thin lemon slices between the top layers of anchovies and the potato gives this Spanish dish a tangy taste
• Serve the anchovy bake with a green leafy salad and tartar sauce or mayonnaise
• Make sure the anchovies are fresh.